Mexican Chili-Cheese Topper

Name: Mexican Chili-Cheese Topper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 411 grams can salsa-styled diced tomatoes with green chilies, undrained; 425 grams can chili beans in sauce, undrained; 57 grams 1/2 cup shredded Colby-Monterey Jack cheese; 2 Tbsps medium green onions, sliced

The recipe Mexican Chili-Cheese Topper is ready in approximately 45 minutes and is definitely an outstanding gluten free and vegetarian option for lovers of Mexican food. One portion of this dish contains around 42g of protein, 24g of fat, and a total of 771 calories. For $3.39 per serving, you get a main course that serves 1. A mixture of green onions, chili beans in sauce, colby-monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Cook beans and tomatoes in 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes.

Ingredients you will need

Potato

Tomato

Beans

Equipment you will use

Sauce Pan

Sprinkle with cheese and onions.

Ingredients you will need

Cheese

Onion

Equipment

Sauce Pan

Ingredients

Servings:

411grams

can salsa-styled diced tomatoes with green chilies, undrained 425grams

can chili beans in sauce, undrained 57grams

1/2 cup shredded Colby-Monterey Jack cheese 2Tbsps

medium green onions, sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.